"Dis-moi ce que tu manges, je te dirai ce que tu es."
That's French for: "Tell me what you eat, and I will tell you what you are."
Those words were written by Jean Anthelme Brillat-Savarin in 1826.
Someone knew about this almost 200 years ago, and we're still not paying attention to it?
At least some people are. Like you.
And you will be better informed and empowered to make healthy lifestyle choices after reading this important article.
Jean Anthelme Brillat-Savarin was not the only one who knew that "you are what you eat".
In 1922 Fleischmann's Yeast posted an advertisement in the Atlantic Monthly. The introduction they reads: "Our strength, vigor, health - and even the span of life itself - depend upon what we eat!"
Victor Lindlahr promoted a weigh-less diet during the 1920s and in 1923 he was quoted in an advertisement for United Meat Markets: "Ninety percent of the diseases known to man are caused by cheap foodstuffs. You are what you eat."
Yet here we are, almost 200 years after Jean Anthelme Brillat-Savarin and almost 100 years after Victor Lindlahr, and most people are still ignorant about how important healthy eating is and how it shapes our wellbeing.
YOU ARE WHAT YOU EAT: PART ONE
What you eat is A BIG DEAL!
As a health practitioner advising patients around health strategies I have to ensure that I am doing the best possible for the patient.
This includes paying attention to patient feedback.
There seems to be few people who are "average". What are "correct" dosages?
One scientist who has tried to define the range of what makes up the human spectrum of "normal" is biochemist Roger I Williams in his book entitled Biochemical Individuality.
Those interested in biochemistry might find the chapters on individuality and composition, patterns, endocrine activities, excretion patterns, and nutrition valuable.
When I consult a patient who reacts well to a certain protocol it is almost certain that most other patients with similar health issues will react almost the same.
However, since you are what you eat, the enormous range of human Biochemical Individuality is ever present and can manifest in many situations.
Prof Williams states that two "normal" people can differ by about 400% from each other and still be "normal".
There are indicators that help determine specifics. Allergy tests help somewhat. Testing for lectin sensitivity may also help.
But these tests may fail to indicate the severity of the sensitivity.
Prof. Keith Mumby has conducted large food/human interactions and has found adverse reaction that vary from zero to severe. (Prof Mumby has published some of his results in his book entitled Dietwise).
Most of the adverse reactions result in inflammation somewhere in the patient's system, who is reacting to some component in the food.
Gluten is a well researched culprit. Grains seem to top the list of offenders. This includes animals raised on grains!
In his book, The Plant Paradox, by Dr Steve Gundry there are laboratory tests listed which can help to identify the offending components in food.
A large variable in humans is our holobiome (our interaction and reliance on the symbiosis with friendly organisms).
The integrity of the probiotic or holo biome can make us more or less sensitive to offensive substances in foodstuff.
Therefore the support of our holobiome is important, especially if damaged by medical and industrial chemicals and man made radiation.
Our genetics, combined with our holobiome, makes us uniquely sensitive to the foodstuff we ingest. Generic "healthy eating" is not the road to health success. The trick is to find the food pattern that suits our unique and different profile the best.
Conscious Eating by Dr Gabriel Cousens is brilliant for understanding how you are what you eat, and the profound role food plays in human health.
I am astounded every time suffering patients show their poor knowledge of nutrition during initial consultations.
You are what you eat... So understanding food is A BIG DEAL!
YOU ARE WHAT YOU EAT: PART TWO
HOW THE HUMAN BIOME IS DAMAGED AND HOW TO RESTORE IT
The phrase holobiome is also used to describe the total group of symbiotic (friendly) microorganisms that co-exist with humans and other creatures.
Another example of symbiosis is the tick bird and the cattle host.
The tick bird feeds on the ticks which in turn act as parasites on the cattle blood.
The result is that the tick burden on the cattle is reduced whilst the tick bird is nourished.
Without sufficient quantities and the right types of these friendly organisms the host will suffer loss of function to some extent.
A damaged holobiome can also render the host susceptible to sensitivities such as allergies and intolerances to, for instance food components like gluten.
Immunity in particular is affected, leading to low immunity or auto immunity aggression.
Another aspect of the imbalances now common in food production is the drastic impact that agricultural practices have had on plant composition.
Plants have elegant and vicious capabilities to defend themselves against predators.
The mechanical defences are typically thorns and hard shells. Chemical defences are for instance distasteful flavours and particles toxic to the predator.
Ricin is for instance produced by the mustard plant and is fatal if introduced into the blood of humans.
Lectins is the inclusive term for the protein particles plants produced to sicken the predator.
Gluten is a well known member of these offensive substances to which many people are sensitive.
Thanks to RisingApe.com for the image.
Today, we are exposed to a double insult:
1. an environment that is damaging to the human homobiome and
2. plants that are more toxic due to genetic tampering and aggressive herbicide use in agriculture.
Typical damage to the host is loss of protection against invasive organisms such as yeasts and bacteria.
The holobiome damage stems from the following sources (amongst others):
2. Anti-inflammatory drugs.
3. Anti-acids such as protein pump inhibitors.
5. Wheat germ agglutinin (WGA).
6. Transglutaminase – rising and binding agent (neurotransmitter disruptor!).
7. GMO foods and the herbicides.
8. Constant exposure to blue light.
9. Endocrine disruptors e.g. preservatives, parabens etc.
10. Artificial sweeteners.
11. Radiation from technology like cell phones, wi-fi and towers.
The solution to this damage is:
1. To restore the homobiome and
2. To reduce the lectin load until the homobiome restores.
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